Like feta cheese, ricotta salata is made from sheep's milk, but it is milder and nuttier. Avoid prepackaged cheese if possible (most cheese stores will cut it from a wheel for you). It keeps for up to three weeks in the refrigerator.

　　Active time: 40 min Start to finish: 40 min

　　

Ingredients

Makes 8 servings

　　2 large lemons

　　4 teaspoons honey

　　1/8 teaspoon salt, or to taste

　　1/8 teaspoon black pepper, or to taste

　　3/4 cup olive oil

　　4 (1/2-inch-thick) slices country-style bread, halved diagonally

　　1 large garlic clove, halved crosswise

　　8 oz mesclun (8 cups)

　　3/4 lb grape tomatoes, halved

　　6 oz ricotta salata, thinly sliced

　　

Step 1

Remove zest from lemons in large strips with a vegetable peeler and cut any white pith from strips with a sharp knife. Cut enough zest into julienne strips to measure 1/4 cup. Blanch zest in boiling water 1 minute, then drain in a sieve and plunge into a bowl of cold water to stop cooking. Drain and pat dry.

　　

Step 2

Squeeze enough juice from lemons to measure 6 tablespoons. Whisk together lemon juice, honey, salt, and pepper, then add 1/2 cup oil in a slow stream, whisking until emulsified.

　　

Step 3

Prepare charcoal or gas grill for cooking.

　　

Step 4

Brush both sides of bread slices with remaining 1/4 cup oil and season with salt and pepper.

　　

Step 5

When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill bread on lightly oiled grill rack, turning once, until golden, about 3 minutes total. Immediately rub 1 side of each slice with garlic.

　　

Step 6

Toss mesclun with tomatoes, half of zest, and enough dressing to coat, then season with salt and pepper.

　　

Step 7

Put toasts on salad plates and spoon some of remaining dressing over each. Layer cheese and salad alternately on each toast and sprinkle with remaining zest.

　　Cooks' note:

　　·Zest can be blanched (and dried) 1 day ahead and chilled, wrapped tightly in plastic wrap.